Blue over BLEU?

Saturday

Oct 5, 2013 at 3:50 PM

Laura Kurella

ISSUE: I have some great recipes that I’d love to try. However, these particular recipes all have one thing in common: They all call for Gorgonzola – a.k.a. Bleu Cheese – a type of cheese that I am not particularly fond.

The recipes look really good, though so I asked myself, “What would be a good substitute for Gorgonzola?”

ANSWER: Gorgonzola is an Italian bleu cheese and its just one of a wide variation in flavors of bleu cheese. There are milder bleu cheeses, but if you are like me and prefer to avoid it all together, I have found that a crumbled feta cheese may be a good choice lending an earthy tone without the strong flavor of a blue cheese. There are also a number of goat cheeses sold in specialty markets that have been herbed and these can make a great addition.

Using an aged cheese like a good quality Parmigiano-Reggiano or a Pecorino Romano is also a good choice, depending on the recipe and your own taste, of course!

With the flatbread Apple pizza, as pictured above, I chose to use Feta and it tasted fabulous!